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Estouffade de Boeuf Provencale HT MC French 130mins
Serve 4 Hot Beef Alcohol Vegetables herbs Main Course Eggless France Europe
Ingredients 1kg/2lb Braising Beef 3 Onions, quartered 25g/1oz Butter 1 tbsp Oil Salt and Black Pepper 2 tbsp Flour 2 teasp Tomato Paste 2 Tomatoes, quartered 600ml/1pt Red Wine 300ml/10 fl.oz. Beef Stock 1 Garlic Clove, crushed Bouquet Garni 225g/8oz Mushrooms, halved 100g/4oz Black Olives, pitted
Instructions
1. Cut the beef into 5cm/2 inch cubes. Melt the butter and oil in a large pan, add the onions and beef and brown on all sides. Sprinkle on the flour, stir well and cook over a high heat until coloured.
2. Reduce the heat and add the tomato paste, tomatoes, red wine, stock, garlic and bouquet garni. Cover and simmer over a gentle heat for 2-1/4 hours.
3. Add the mushrooms and olives and cook for a further 15 minutes.
More Beef Recipes | Beef Cuts | General Beef Preparation | More French Recipes
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